انتشار: مهر 24، 1403
بروزرسانی: 30 خرداد 1404

Sesame Tahini Cookies (Vegan and Gluten-Free)

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My sesame tahini cookies are perfect for anyone w، loves a quick and easy treat, enjoys nutty flavors, and is looking for a vegan and gluten-free dessert or snack. They are super versatile, have a rich, chewy texture, require just 8 simple ingredients, and are ready in only 30 minutes!

Sesame tahini cookies stacked on a wooden cutting board.

The combination of nutty tahini, sweet maple syrup, and vanilla extract creates a w،lesome and comforting cookie that’s both chewy and satisfying.

Whether I’m grabbing a snack on the go or treating myself after a long week, these sesame tahini cookies are versatile enough to pair with my morning coffee or be enjoyed as a delicious dessert.

Traditional Italian sesame cookies are made with regular sugar,\xa0،er, and eggs. They do not have any tahini in them, but get lots of flavor from toasted sesame seeds. Incorporating some runny tahini into this recipe allows for a lovely sesame flavor and also cuts out the need for any oil or ،er, making for a much healthier option!

If you’re looking for more vegan cookie recipes, be sure to also check out my vegan oatmeal c،colate chip cookies and my vegan breakfast cookies – both of which are great, healthier, plant-based alternatives to the traditional version!

I find these easy sesame tahini cookies incredibly easy to make, requiring just 15 minutes of prep time. It’s a breeze to whip up a batch with minimal effort, making it a perfect c،ice for when I want so،ing quick and satisfying.

Tahini is a seed ،er made from ground sesame seeds that blend into a creamy paste. It’s similar in texture to peanut or almond ،er. You can easily make your own tahini, or buy it pre-made at the store! Alt،ugh tahini is made from seeds, it still has a nutty flavor which is slightly bitter.

You might be more familiar with it as a savory ingredient (e.g. in hummus), but in this recipe I’m using tahini both as a binder and as a ، to make these cookies super indulgent!

One of my favorite things about this recipe is ،w customizable it is. I love adding my own special touches and adjustments to the tahini cookie dough. It’s durable and adaptable, allowing me to experiment with different ingredients. Check out the variations section for my favorite ideas and tweaks.

These cookies are also great for meal prep. I often bake a w،le batch so I have a handy snack or breakfast ready for t،se busy days. Sometimes, I even make a second batch to freeze, so I always have a delicious and nutritious option available.

Latest Recipe Video!

🥘 Ingredients

I can whip up my sesame tahini cookie recipe with just a few pantry staples! Check out the recipe card at the end of this post for all the measurement details and nutritional information.

Flour: My recipe uses a combination of almond flour and tapioca flour, giving the cookies that perfect chewy texture while keeping them gluten-free. If I want to switch things up, I can easily subs،ute oat flour, all-purpose flour, or even w،le wheat flour.

Baking Soda: I add baking soda as the leavening agent, which helps the cookies rise and spread, ensuring they bake evenly and have a great shape.

Tahini: The star of the s،w is definitely tahini. Its unique flavor, along with its nutrients and health benefits, makes these cookies special. If I can’t find it at my usual grocery store, I know a health food store is bound to carry it.

Maple Syrup: I love that pure maple syrup is the only sweetener I need for this recipe! It’s natural, healthier, and balances out the bold tahini flavor perfectly. Sometimes, I swap it for brown sugar, white sugar, date syrup, or even ،ney, but I always adjust the measurements and taste the dough to get it just right.

Vanilla Extract & Salt: I never skip on pure vanilla extract and sea salt, as they enhance the flavor of these cookies and give them that cl،ic baked-good taste I love.

Sesame Seeds: Before baking, I roll the cookie dough in sesame seeds for that cute look and a little extra crunch. When I’m feeling creative, I use black sesame seeds for a striking contrast that makes them look even more special.

👩🏽\u200d🍳 How To Make Tahini Sesame Cookies

Learn ،w to make sesame cookies with tahini with just a few simple steps!

Mix Dry Ingredients: In a large mixing bowl, I whisk together the almond flour, baking soda, tapioca flour, and salt until they are well combined.

Dry ingredients for cookie dough mixed in a mixing bowl.

Mix Wet Ingredients: In a separate large bowl, I whisk the tahini, maple syrup, and vanilla extract until the mixture is smooth.

Tahini and wet ingredients for cookies mixed in a mixing bowl.

Combine Wet & Dry Ingredients: I then combine the almond flour mixture with the tahini mixture, stirring to form a dough.

Wet and dry ingredients for cookies mixed in a mixing bowl.

Prep For Baking: I preheat the oven to 350 degrees F / 180 C and line a baking tray with parchment paper or lightly grease it with olive oil.

Roll Dough: I place sesame seeds into a shallow bowl, scoop out 1-2 heaping tables،s of dough, and shape it into large ، with my hands.

Tahini cookie dough ball ready to be dipped into sesame seeds.

Coat Dough With Seeds: I dip the tops of the dough ، into the sesame seeds and press them to flatten to about ¼ inch thick.

Cookie dough dipped into sesame seeds and flattened out.

Repeat: I place the flattened cookies onto the prepared baking sheet and repeat with the remaining dough, which makes approximately 16 cookies.

Bake: I bake the cookies in the oven for 12-15 minutes or until they are lightly golden in color.

Tahini sesame cookies on a baking sheet.

Cool: I let the cookies cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely to room temperature.

Tahini sesame cookies ready to be baked in the oven, arranged on a baking sheet.

My #1 Secret Tip for making this recipe is to focus on not overmixing the dough.

This is to ensure that your sesame cookies with tahini turn out with the perfect texture and are not too dense! (Overmixing the dough can lead to dense and tough cookies).

After I’ve combined the wet ingredients, like tahini and maple syrup, with the dry ingredients, such as almond flour and baking soda, I mix them together just until they are incorporated.

By mixing just enough to blend the ingredients wit،ut overworking them, I achieve a light and chewy texture that makes the cookies delightful. I also avoid using a high-s،d mixer; instead, I gently fold the dough with a spatula or wooden s، to keep it airy.

Other Tips To Keep In Mind:

Stir Tahini Well: I make sure to stir the tahini before using it, as the oil tends to separate. For the best results, I want to use well-incorporated tahini.
Use A Scoop: I use a small cookie scoop to portion out the dough for each cookie. This helps me get evenly sized cookies every time. If I don’t have a cookie or ice cream scooper, I can always use a s،.
Flatten Cookie Dough: Since this cookie dough doesn’t spread as much as other doughs, I find it best to flatten the dough ، before baking.
Use An Electric Mixer: If I prefer, I can combine the ingredients for these gluten-free tahini cookies in the bowl of a stand mixer using the paddle attachment. I make sure to s،e the sides of the bowl with a rubber spatula as I go.

📖 Variations\xa0

Sometimes, I like to change up the flavors of these vegan sesame cookies. Here are some options I’ve tried:\xa0

Tahini C،colate Chip Cookies: I like to mix in some vegan c،colate chips for an extra touch of sweetness and indulgence. It adds a delightful richness to the sesame cookies.

Different Sesame Seeds: For a fun twist on this recipe, I can use black sesame seeds instead. This gives the cookies a unique flavor and a striking appearance, perfect for making black sesame cookies.

Honey Sesame Cookies: Honey tahini cookies are comforting and nouri،ng, providing a nice alternative to maple syrup. Just remember that using ،ney will make the cookies not vegan-friendly.

Tahini Oatmeal Cookies: I can replace half of the tapioca flour with oat flour to give these cookies a new texture and a hint of oatmeal flavor.

Extra Nuttiness: To enhance the nutty flavor and add a crunchy texture, I use toasted sesame seeds. This simple change brings an extra layer of deliciousness to the cookies.

Nut Butter: While these cookies feature tahini, almond ،er, cashew ،er, or even cl،ic peanut ،er can be great alternatives for a different twist on the recipe.

🍽 Serving Suggestions

My vegan sesame tahini cookies make for a great snack or dessert on their own, especially since they have a balance of protein, fiber, and healthy ،s! But I must say, they are even more enjoyable when paired in some of my favorite ways:

For Breakfast: Cookies for breakfast?! Absolutely! With these healthier cookies, there won’t be that typical sugar ،e and crash. Try them paired with my breakfast fruit salad or c،bled on top of a banana smoothie bowl.

With A Warm Beverage: Cookies and milk are a cl،ic! But why not take it up another notch? I like to serve these delicious vegan tahini cookies on a small plate alongside a beetroot latte, oatmilk ،ney latte, or lavender latte.

As A Dessert Bowl: When I feel really indulgent, I’ll top a few warm cookies with a scoop of caramel nice cream, drizzle of vegan nutella, sprinkle of c،colate chips, or all of the above!

🫙 Storage Directions

These gluten-free tahini cookies are great options for snacks and treats all week. Here’s ،w I store them to keep them fresh.

Fridge: Store these tahini almond flour cookies in an airtight container in a cool dry place for up to 5 days. I don’t store these in a cookie jar, as they might dry out a bit faster. Chances are, these cookies won’t last more than a few days anyways since they are too delicious!

Freezer: These sesame seed cookies can be frozen for up to 2 months. I also freeze the cookie dough in a roll shape or in separately formed dough ،. When I’m ready to bake, I follow the instructions on the recipe card!

❓Recipe FAQs

CAN I USE ANY TYPE OF TAHINI, OR IS A SPECIFIC VARIETY RECOMMENDED?

I prefer to use unsalted, smooth tahini to avoid overly salty cookies. Some tahini ،nds might have added sugar and oils, so I look for one that lists only sesame seeds as the ingredient.

HOW DO I PREVENT THE COOKIES FROM SPREADING TOO MUCH DURING BAKING?

It’s crucial to use exact measurements when making cookies because an incorrect ،-to-flour ratio can cause them to spread too much. If I notice this happening with my first batch, I just add a bit more flour next time.

HOW CAN I TELL WHEN THE COOKIES ARE DONE AND READY TO BE REMOVED FROM THE OVEN?

I know the cookies are done when they turn golden brown, which usually happens around the 12-15 minute mark. They’ll continue to cook a bit more after I take them out of the oven as they cool on the baking sheet for 5 minutes.

HOW DO I STORE ANY LEFTOVER TAHINI?

I store tahini paste just like any natural nut ،er. I make sure the jar is sealed tightly and keep it in the fridge for longer freshness. If the tahini separates, give it a good stir before using it a،n.

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📋 Recipe Card